List of Ingredients
- 14 OZ. of cream
- 3 small tubs of whole milk yogurt
- 7 TBSP. of honey
- 4 1/2 OZ. of shelled, skinned peanuts
- 1/4 c. + 1 TBSP. of sugar
- 1 egg yolk
- Baking soda
Method
Bring half of the cream to a boil with 6 tablespoons honey. Remove from heat and add the remaining cream. Allow it to cool. Also add the yogurt, mix everything together and pour it into the ice cream maker to freeze.
For the cooking: Into a stand mixer, place the peanuts, the tip of a teaspoon of baking soda, 1 generous tablespoon of honey and the egg yolk. Blend until it forms a rough paste that still shows a few small peanut pieces. Form the dough into a ball, cover it with plastic wrap and let it rest, refrigerated, for 20 minutes. Then roll it out between two sheets of parchment paper to a thickness of 1/2 inch.
Cut out the cookies with a hexagonal or round cookie cutter (2 inches across). Roll the scraps together again and cut out cookies until the mixture has been used up. You will get about 20 cookies. Place them on a baking tray lined with parchment paper and bake at 320°F for 12-13 minutes. Serve the cooled cookies with the ice cream.